Remember that caramel almond rubble I made last week out of David Lebovitz's Ches Panisse? Well it is still in my frig. Calling to me, whispering my name late late at night. What shall I do with it?? It seemed dry when chilled, do you think it could survive as a crust? Or a crumb topping - oh yea! That's it.
To celebrate my half work day Friday (YAHOO!) I am taking that time to make Pumpkin Pie 2 ways. Which is better - the crumble as:
1. Crust * or *
2. Topping
Those of you out there who
'know' food & have read the recipe for the almond tart filling will
instantly scream that I couldn't
possibly make a crust from a caramel tart filling. Just not possible, I know - I hear you. And I agree, in theory. But look at that rubble - it looks just like graham crackers!! Doing crazy things in the kitchen is how penicillin was discovered, right! Sorta. You get the point.
And the result - eh...not so much to look at, but yummy! It did melt on the bottom. So it's out for a competition pie that is judged on beauty & cut-ability. Ok, I can deal with that. At least we tried!
Onto using it as a crumble topping - now we may have something here!! I poured the basic pumpkin pie filling in a ramekin and cooked it 2/3rd's of the way. Once it is firm enough to hold up the topping without letting it sink through filling.
Now this - this is a winner.
Look at that! - We may have found entry #1 - Caramel Almond Rubble
Pumpkin Pie.
You may have noticed I didn't go into great detail about the pumpkin filling. That's because it is a basic pumpkin pie filling of 'Libby, Libby, Libby's on the label, label, label' canned pumpkin with pie spice, milk, sugar & cream. Nothing fancy. Pardon the Libby's commercial melody, it's the way my mother always says it, and I can't help myself.
Happy Baking - Rachel
